[Encyclopedia of halogen sheep hoof]_How to do_How to do

[Encyclopedia of halogen sheep hoof]_How to do_How to do

[Encyclopedia of halogen sheep hoof]_How to do_How to do

Sheep hoofs, like pig hoofs, are rare food ingredients. At first, some traditional traditional foods were transitioned. Later, because of the collagen implanted in sheep hoofs, the beauty effect was very good, and they were gradually promoted. Many people began to like sheep hoofs.

In the practice of sheep’s hoof, braised sheep’s hoof is very famous. After we have mastered the method, we can also make braised at home.

The following is to recommend a few good practices from the Daquan Encyclopedia.

Raw material for gold medal braised hoof: 5000 grams of raw hoof (honey hoof with complete skin, sheep hoof is best).

Auxiliary materials (10 pounds of raw sheep hoof as an example): Water extract: 10 grams of green tea, 100 grams of onion, 50 grams of white wine, 70 grams of salt, 8 grams of thyme.

Marinade sauce package: 20 grams of cinnamon, 3 grams of clove, 5 grams of black pepper, 5 grams of nutmeg, 12 grams of grass fruit, 10 grams of cumin, 25 grams of white peony, 20 grams of cumin, white cardamom, 30 grams of peppercorns,20 grams of pepper, 100 grams of pepper, 150 grams of ginger.

Seasoning: 100 grams of soy sauce, 200 grams of salt, 20 grams of chicken essence, 20 grams of MSG, 100 grams of rock sugar, 100 grams of sheep oil, 100 grams of salad oil, 300 grams of cooking wine, and 20 pounds of water.

Tools: 2 soup pots, 2 pots, brushes, net spoons, and gardeniae. 2 methods / steps (1) Hair removal: There are two methods for hair removal of sheep’s hoof.

One is to blanch the wool on the hoof; the other is to blanch the wool with hot alkaline water.

(2) Remove the hoofs: Use the back of the knife to smash the hoofs one by one. The action should be light and do not damage its shape.

(3) Scraping: After scraping the remaining stubble on the lamb’s hoof with a knife, soak it with water for 2-6 hours, and then wash the hoof.

(4) simmering water: after the onion is fragrant with oil, add an appropriate amount of water, add the rest of the simmering water material, pour into the lamb hoof fire and boil, turn to medium and low heat and cook for about 5 minutes, remove and place in clean waterRinse thoroughly, check and handle the stubble again, and clean it for later use.

(5) Marinate: mix the cooking spices into the marinade package, put it into the soup pot, add water, and cook on high heat and open into other seasonings except MSG and cooking wine, then change to low heat for 1 hour to make brine.Add sheep’s hoof, boil over high heat, add cooking wine, remove blood foam, cook for about 10 minutes, reduce heat, add MSG and chicken essence, until cooked.

(6) Serve after serving.

Use this pot of halo sugar to cook the lamb’s hoof cyclically, and the flavor will be better after many times.

Red braised lamb hoof. Remove the stewed lamb hoof from the pressure cooker and place it in an ordinary pot. Place the pot on a hot fire and add the right amount of lamb soup. Add rice wine, soy sauce, rock sugar, black pepper, star anise, and spiced spices.Heat the fire until it is colored. Pay attention to the soy sauce. Use good old soy sauce. When cooking, heat the fire and turn it to a low heat to simmer. It will be converted into the flavor of the raw materials instead of soup.Add monosodium glutamate, sugar, drizzle with sesame oil, pierce through, and place in a plate.

Note that the red lamb’s hoof should not be leached with starch, because the lamb’s hoof after cooking has gelatin.

The red grilled lamb’s hooves are bright red in color and slightly tenacious.

If garnished with coriander, it is more fragrant and refreshing.

Sheep hoof with white sauce Sheep hoof with white sauce is removed from the autoclave, put it in a casserole and add the appropriate amount of sheep soup, boil it with high heat, and then use medium heat to stew.The milky white color is extremely delicious from the taste point, and the protein is dissolved in the soup from the nutrition point of view.

The meat, skin, and tendons of sheep’s hoof are extremely delicious, that is, the bones have steamed buns, and sucking the bone marrow is even more amazing.

In addition, prepare a few small dishes and put some spices such as garlic, garlic, chili sauce, etc., and dip the white sauce lamb’s hoof with your own taste.

For hot lamb hoof, remove the hoof from the hoof shell, clean the fine hair, or burn the surface with fire, then wash it with alkaline water, scrape off the darkened parts, and then rinse the alkali with water.

Use star anise, anise, cinnamon, fragrant leaves, dried ginger, cooking wine to make a brine, add a large amount of fresh pepper, red dried pepper, pepper, green onion and ginger a few; lamb hoof into the old soup pot and simmer into the dish, stewed lamb hoof until cooked.

Once it is braised, remove it and mix well with pepper, spicy noodles and other ingredients, or you can add some of the braised soup just now.